Zucchini cut into two parts. Each slice lengthwise, add salt. To promacot and fry in a pan in vegetable oil on both sides.

Finely chop the onion, carrots small julienne, bell pepper and tomato in small cubes. Garlic and herbs are minced. In a pan fry the onions, add the carrots. After 4 minutes add the bell pepper and garlic (4 tooth.). Lightly fry, add the tomatoes. When the tomato moisture has evaporated, turn off the heat and dress it with herbs and 1 garlic clove. Season with salt and pepper.

Put the stuffing into the zucchini in two layers, decorate with a sprig of dill. Bon appetit!!!